 Baked Colossal Lobster Tails With Cajun Butter Glaze
Serves 2
2 Kroger colossal lobster tails
3 tablespoons melted Kroger unsalted butter (melted)
1 teaspoon Cajun's Choice Creole Seasoning
 Place the lobster tails in a zip lock bag, and thaw in a sink of COLD WATER for approximately 45 minutes to one hour. Using scissors, cut along the back shell starting at the open meat section towards the fan tail. Do not cut the fan tail. Use your fingers to gently separate the shell from the meat. Lift the meat out from the shell, and place on top of the shell. The meat should only be attached to the shell at the fan tail. If there is a vein present on the top of the tail meat, remove it with a sharp knife. Bake the lobster at 350 degrees for 20-30 minutes, or until meat is firm. Do not overcook. Mix the melted butter and Cajun's Choice seasonings together and brush on the top of the lobster tails before the last 5 minutes of the cooking process. Serve immediately with melted butter.
|
Serve with a glass of Robert Mondavi
